Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce….
Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce.
It’s nourishing, flavor-packed, and comes together with simple methods and just 10 ingredients. Don’t be surprised if you lick your bowl clean! Let’s do this!
I’m always on a quest to reduce the number of half-used bottles of sauce in my fridge (the struggle is real…) Instead of buying every single sauce under the sun, I keep a few basic condiments on hand so I can make any other homemade sauce whenever I want and in whatever quantity I need. This Homemade Tartar Sauce is the perfect example. I don’t eat tartar sauce often, but when enjoying homemade fish sticks it’s an absolute must! It takes just a few minutes to whip up, uses only six (or less!) pantry and fridge staples, and I can make any amount that I need with NO leftovers. #win
What is Tartar Sauce?
Tartar sauce is a rich and tangy mayonnaise-based sauce that is perfect for serving with any type of fish or seafood. It’s incredibly simple to make, and you might just have all of the ingredients on hand!
Ingredients for Tartar Sauce
Here are the ingredients for our super easy homemade tartar sauce recipe:
Mayonnaise: This is the rich and creamy base for tartar sauce. You can use your favorite brand, but I usually lean towards Hellmann’s or Dukes.
Plain Yogurt (optional): I like to do a half-and-half mix of mayonnaise and yogurt because the yogurt lightens up the sauce just a bit and makes the flavor slightly brighter. You can use all mayo if you prefer a richer sauce. You can use regular-style yogurt for a thinner tartar sauce, or Greek-style yogurt for a thicker tartar sauce.
Dijon Mustard: Dijon adds a nice tanginess to the tartar sauce, plus a little complexity to the flavor.
Lemon Juice: Lemon and fish are BFF’s, so a little lemon juice in the mix helps the tartar sauce pair perfectly with the seafood and it helps cut the heaviness of the mayo.
Dill Relish: Relish gives the sauce some much-needed texture and the dill flavor goes perfectly with lemon.
Dried Dill: We’re doubling down on the dill flavor with a little more dried dill. It amps up the flavor and adds a little more color to the sauce.
What Else Can I add?
This easy tartar sauce recipe is a great base that can then be modified to fit your taste buds or other ingredients you may have on hand. Try adding these ingredients to customize your tartar sauce:
Try adding a dash or two of hot sauce or a small spoonful of horseradish for some kick!
Got leftover capers? Stir them in for some extra briney flavor.
Finely diced red onion would add even more crunch and savory flavor.
Add a dash of Worcestershire sauce for some more umami.
Add a tablespoon of freshly chopped parsley for more freshness.
All you have to do to make tartar sauce is stir together ½ cup mayonnaise, ½ cup plain yogurt (or just do 1 cup total mayonnaise), ¼ cup dill relish, 1 Tbsp Dijon mustard, 1 Tbsp lemon juice, and ½ tsp dried dill.
Stir it all together and you’re good to go! You can store this sauce in the fridge for up to five days. If you prefer a thicker tartar sauce, use Greek-style yogurt, or skip the yogurt and use all mayonnaise.
Serve with your favorite seafood, roasted vegetables, or even as a sandwich spread!
This tzatziki sauce recipe is cool and creamy, featuring Greek yogurt, cucumber, and garlic! It’s great for veggies, falafel, gyros, and more.
When it comes to yogurt-based dipping sauces, there’s nothing more iconic than tzatziki sauce! This famously creamy and garlicy Greek cucumber sauce is commonly eaten as a dip with pita or veggies, or a sauce with falafel or gyros: but it works with just about anything! After an epic trip Greece, we created a version to capture the magic of our experience with this traditional dip.
Common tzatziki ingredients
Tzatziki is a yogurt and cucumber sauce that is common in Mediterranean and Middle Eastern cuisine, specifically Greek and Turkish food. It is often served as a side dish with pita or veggies, or as a sauce with gyros or falafel.
There are lots of opinions when it comes to this dip, especially about what makes the most authentic tzatziki recipe! We don’t have Mediterranean or Middle Eastern heritage, so we honor the great tradition of this cuisine (here’s a traditional recipe by a Greek chef). Here are the common ingredients in tzatziki:
Full fat Greek yogurt: Using full-fat yogurt is key to get the desired creaminess!
Grated cucumber: Just enough to keep the creamy consistency. It’s best to use an English cucumber since you don’t have to peel or seed it!
Garlic: Fresh garlic is essential here; don’t use jarred minced
Olive oil: Oil important for taste and texture.
Red wine vinegar: a bit of acid adds some tang. Some people use lemon, but our research shows the most authentic is vinegar.
Fresh dill (optional): Fresh dill is not always included in traditional Greek tzatziki, but we love how the herbaceous flavor enhances the dip.
Salt: Salt is essential for good seasoning.
How to make tzatziki sauce
There’s just one trick to tzatziki sauce: otherwise it’s just dump and stir! Cucumbers are full of water, so it’s important to remove as much excess as possible before mixing it into the dip. Here’s what to know:
Peel and grate the cucumber, then salt it and let it stand 10 minutes. This helps to draw out the liquid.
Squeeze out as much excess liquid as possible with your hands. This is essential, otherwise the dip will be much too runny.
Mix! Then mix the cucumber with the Greek yogurt, garlic, olive oil, and seasonings.
English cucumber vs standard cucumber
This tzatziki sauce is best using an English cucumber versus a standard one, but either works! English cucumber has a sweet flavor and imperceptible skin and seeds, making it simple to use in this recipe. You can use a standard cucumber, but make sure to seed and peel it first since the peel is very bitter and the seeds are large. Persian cucumbers also work: they are similar to an English cucumber but smaller!
Storage for homemade tzatziki
Tzatziki tastes even better after it’s been chilled for a few hours: but it’s great right away, too! How long does homemade tzatziki last? Store it in a sealed container for up to 1 week in the refrigerator.
Ways to serve it
Tzatziki sauce is full of creamy, bold, garlicky flavor: perfect for dipping and adding to sandwiches or serving with chicken or fish. Here are a few ideas on how to serve this tzatziki sauce recipe:
Vegetables as a dip, like carrots, cucumber, red pepper strips, etc
Small grate the cucumber using a box grater (if using a standard cucumber instead of English, peel and remove seeds first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with ½ teaspoon kosher salt, then allow to stand for at least 10 minutes. Then use your hands to squeeze out as much water as possible from the cucumber before adding it to the dip.
In a medium bowl, mix the Greek yogurt, minced garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, fresh dill (if using), and freshly ground black pepper. Stir in the grated cucumber.
Serve immediately, or refrigerate for up to 1 week.
Refrigerate for at least 30 minutes before serving. Keeps up to 1 week in the refrigerator.
To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.
*You can use a standard cucumber, but make sure to peel it and remove the seeds first. You can also use Persian cucumbers, which are similar to English cucumber but smaller.
Bowl meals have always been my favorite type of meal because they’re super flexible, you get a lot of colors, textures, and flavors in every bowl, and they’re perfect for meal prep (I LOVE having grab-n-go lunches ready). This week, I made these Mediterranean Turkey Bowls. They’re simple, super fresh, and very filling. Plus, I can swap out ingredients depending on what I have on hand, or what I’m craving. So if you’re looking for something new, easy, and fresh to prep for lunch, give these bowls a try!
Can I Use Different Meat?
These bowls are endlessly customizable, and that includes the meat or protein. I used some ground turkey that I seasoned with garlic and oregano, but you could easily swap that out for ground beef, or make some Yogurt Marinated Chicken and chop it into pieces before adding it to your bowl.
Want to make it vegetarian? Toss some chickpeas or cannellini beans with the same seasonings that I used for the ground turkey, and maybe a small squeeze of lemon, then add them to your bowl.
What Else Can You Add?
Comb your fridge and freezer for ingredients that have a Mediterranean flair and toss ’em in your bowl! Here are a few delicious ideas:
Zucchini (fresh or grilled)
P.S. You can also make these bowls over a bed of greens instead of a bed of rice!
How Long Do They Last?
I prepared these bowls for my meal prep and, in general, I only like to prep for four days at a time because I find that the freshness of my prepared meals degrade too much after that amount of time. So I suggest keeping these bowls for up to four days in the fridge for the best flavor and texture. These Mediterranean Turkey Bowls are not a good candidate for freezing due to the fresh vegetables and yogurt sauce.
Are They Served Hot or COld?
I love these bowls both warm and cold. When eating them just after preparation, the rice and turkey will be warm, which contrasts nicely with the fresh cold vegetables. When eating the leftovers as meal prep, I eat them cold like a salad. I think they’re delicious both ways! If you prefer to reheat the rice and turkey for meal preps, just package the rice and turkey in one container and the fresh vegetables in a separate container so you can reheat one and then top with the cold vegetables just before eating.
Make the garlic dill yogurt sauce first, so the flavors have time to blend. Stir together the yogurt, lemon juice, garlic powder, dill, salt, and pepper in a bowl. Refrigerate until ready to serve.
Next, begin cooking the rice using your preferred method (rice cooker or stove top). You can use any type of rice, just make sure to follow cooking instructions for the type of rice you're using.
While the rice is cooking, cook the ground turkey. Add the olive oil to a large skillet and heat over medium. Once hot, add the ground turkey and continue to cook over medium heat.
When the turkey is almost cooked through, add the minced garlic, dried oregano, salt, and pepper to the skillet. Stir to combine with the turkey and continue cooking for 2-3 minutes more or until the turkey is cooked through. Remove the turkey from the heat.
Slice the grape tomatoes in half, chop the cucumber into quarter-rounds, thinly slice the red onion, and finely chop the parsley.
When all of the ingredients are prepped, it's time to build your bowls. Divide the rice, ground turkey, tomatoes, cucumber, red onion, and parsley between four bowls or meal prep containers. Drizzle with the yogurt sauce just before serving and enjoy!
*You can use any type of rice (white, brown, jasmine, basmati, etc). Just make sure to follow the cooking instructions for the particular type of rice chosen. For more help with cooking rice, check out our How to Cook Rice tutorial.
How to Make Mediterranean Turkey Bowls – Step by Step Photos
Prepare the garlic dill yogurt sauce first so the flavors have some time to blend. Combine 1 cup full-fat plain yogurt with 1 Tbsp lemon juice, ¼ tsp garlic powder, ¼ tsp dried dill, and ¼ tsp salt. Refrigerate the sauce until ready to serve.
Next, cook one cup rice (one cup uncooked yields about 3 cups once cooked). I used a rice cooker for convenience, but if you’d like to do it on the stove top, check out our How to Cook Rice tutorial.
While the rice is cooking, prepare the ground turkey. Add 1 Tbsp olive oil to a large skillet and heat over medium. Once hot, add 1 lb. ground turkey. Cook the turkey over medium heat until it’s almost cooked through. At that point, add 2 minced cloves of garlic, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp freshly cracked pepper. Continue to cook for 2-3 minutes more, or until the turkey is cooked through. Remove the turkey from the heat.
Slice one pint of grape tomatoes in half, chop one cucumber into quarter-rounds, thinly slice ¼ of a red onion, and finely chop about ¼ cup of fresh parsley. If you want the red onions to be a little more mild, you can soak them in ice water for about five minutes.
Once all of the ingredients are prepped, begin to build the bowls. Add about ¾ cup cooked rice to each bowl, then top with ¼ of the ground turkey. Divide the tomatoes, cucumber, onion, and parsley between the four bowls.
Just before you’re ready to eat, drizzle the yogurt sauce (about ¼ cup per bowl) over top.
This Green Smoothie is creamy, tangy, and light! Yes, it’s good for you, but more importantly, it’s so yummy you’ll start to crave it. I started making it to sneak more greens into my kiddo’s diet during the blisteringly hot LA summer months, but we loved it so much that it became a year-round favorite. PS I’ve made this green smoothie recipe for hundreds of kids at the cooking classes I host at schools all over the country. I’ve never had anyone not drink the whole thing. So this one’s a winner!
What Is A Green Smoothie?
A green smoothie is a velvety blend of leafy greens like spinach and kale, frozen fruit to add natural sweetness, and a liquid or creamy ingredient to help bring everything together and create a smooth texture. It’s loaded with vitamins, minerals, and probiotics.
What You’ll Need
This green smoothie recipe is simple because I’m not particularly eager to complicate my morning routine. I love that I can put the green smoothie ingredients in freezer packs if I’m facing a busy week. Sometimes I’ll blend the smoothie the night before, shake it up in the morning, and it’s still absolute perfection.
Baby spinach – this is the “green” in your smoothie. It blends easily, and the fruit in the smoothie overpowers its mild flavor. You can sub with baby kale or your favorite super greens blend.
Plain Yogurt – adds creaminess and a smooth texture. I use yogurt with probiotics to up the nutrition factor. You can substitute the yogurt with milk, cottage cheese, or plant-based alternatives.
Orange Juice – helps to loosen the smoothie texture and adds a sweet tang that helps cover the bitterness of the raw spinach. You can sub with apple juice, pineapple juice, or with water.
Green Apple – adds fiber and acidic notes that mask the spinach flavors. You don’t have to peel your apple, but make sure you scrub the peel with baking soda to remove the wax used to preserve it. You can substitute the apple with any other apple, grapes, peaches, mango, or pear.
Frozen Bananas – you need to blend frozen fruit to create a creamy smoothie texture. Ice will only water down your results and ruin the blades of your blender. Bananas should be ripe, as their natural sugars will help sweeten the blend. Substitute bananas with frozen avocado, or frozen mango.
Frozen Pineapple – the bright, tart notes of pineapple help mask the spinach flavor. You can freeze pineapple canned in its own juices to help lower costs. Reserve the juices and use them instead of orange juice.
Green Smoothie Benefits
Greens are the most nutrient-dense when consumed raw, like in this smoothie. This green smoothie recipe is a good source of Fiber, Vitamin A, Vitamin B, Vitamin C, Vitamin D, Iron, Potassium, and Calcium. These nutrients help with bone strength and digestive health and support immunity. Learn more about the health benefits of green smoothies HERE.
How To Make A Smoothie Pack
I use a large mason jar to store my smoothie packs because I pour the smoothie back into the jar as soon as I blend it. You can keep the ingredients in your freezer-safe container of choice.
Slice the bananas and add them to your freezer-safe container.
Follow with the pineapple and the apple.
Top with spinach and seal.
When you’re ready to enjoy your smoothie, add the juice and yogurt to a blender jar, add the spinach from the pack, and process until creamy. Follow with the remaining ingredients in the pack and blend until smooth.
Yogurt bark is a fun and easy frozen snack! Load up frozen yogurt with granola, fruit and toppings of your choice.
Here’s a fun and easy snack no one can turn down: Yogurt Bark! This play on chocolate bark uses frozen yogurt as the base. Mix Greek yogurt with a little honey and vanilla, then sprinkle with toppings of your choice: fruit, granola, chocolate chips, and nuts. Freeze it up and break it into pieces, and each bite is creamy and refreshing: perfect for kids and adults. Our son Larson adores this treat and honestly: I can’t resist it myself!
How to make yogurt bark: a few tips
What is frozen yogurt bark? It’s essentially chocolate bark that uses frozen yogurt as a base for “healthy” toppings like fruit, granola, and nuts. Mixing Greek yogurt with honey and vanilla gives it a subtly sweet flavor. Freeze it with toppings, and they give a pop of sweet, fruity brilliance that makes this treat hard to resist. Here’s the basic concept and a few tips:
Use a jelly roll pan (half sheet pan), size 10″ x 15″. This way you can spread the yogurt to fit the entire sheet pan. If you don’t have one, just use a baking sheet and spread to your desired thickness.
Mix Greek yogurt, honey and vanilla. If all you have is vanilla yogurt, you can use that too: just omit the sweetener and vanilla. You can also use plain yogurt.
Line the baking sheet with parchment paper or foil! This is key: otherwise the bark will freeze to the pan. Spread the yogurt onto the parchment paper in an even layer.
Top and freeze for 3 hours. This gets it good and frozen before digging in.
Break into pieces and serve! It does become melty after a few minutes, so eat it quickly.
Frozen yogurt bark toppings
Frozen yogurt bark is fun because it works with just about any toppings you can imagine! Here’s what we chose (and why), and a few other ideas:
Sliced strawberries: You only need a few: slice them very thinly so they are easy to eat when frozen.
Granola: We used a purchased chocolate granola: use whatever you have on hand
Chopped pistachios: The fine dust of pistachios looks like all natural glitter!
Chocolate chips: Add a pop of richness with some mini chocolate chips
Crushed almonds or peanuts: Also add a nice flavor
Peanut butter: Drizzle a bit of peanut butter over the top for a creative twist
Other fruit: Blueberries are rather icy when frozen, so we tend to avoid them. Sliced bananas are great
Sprinkles: Why not?
Once the yogurt bark is frozen for 3 hours, you can cut or break it into pieces. Then store it in a sealed container for up to 2 weeks. After that, it becomes pretty icy and looks a little worn. Keep in mind it does melt immediately upon taking out of the freezer, so you’ll want to eat it fairy quickly (or encourage kids to do so).
More yogurt recipes
There’s so much you can do with yogurt! Here are all our best yogurt recipes for using up the yogurt container:
If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!
Use Fresh or Frozen Blueberries
You can use either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.
Use Butter AND Oil for Delicious and Moist Muffins
Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!
I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.
How to Freeze Blueberry Muffins
Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.
These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too!
If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over stirring.
Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.
*Use plain, not Greek-style or strained yogurt, to maintain the proper moisture balance in the muffins.
How to Make Make Blueberry Muffins – Step by Step Photos
I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.
Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.
In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.
Pour the wet ingredients into the bowl of dry ingredients.
It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.
You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.
Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.
Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).
Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.
Vanilla bean scones are simple to make but packed with flavor. Whip up these scones for a special brunch or afternoon treat any time! This post contains affiliate links. I have been smitten with scones from the first time I ate one. They’re one of my favorite treats to pick up at the coffee shop …
Vanilla bean scones are simple to make but packed with flavor. Whip up these scones for a special brunch or afternoon treat any time!
This post contains affiliate links.
I have been smitten with scones from the first time I ate one. They’re one of my favorite treats to pick up at the coffee shop and have become one of my favorite breakfasts or afternoon snacks to make.
I like that you can make scones with so many different ingredients – sour cream, buttermilk, heavy cream, and even yogurt.
Take these Vanilla Bean Scones. I used vanilla yogurt to give them even more flavor, and I am so glad I did.
We could not stop eating them – fresh out of the oven they smelled divine. Once cooled, I topped them with a smooth vanilla glaze – vanilla overdrive, friends. And it is SO good.
This blue cheese dip just might convert blue cheese skeptics into fans. Yes, it really might. You can trust me on this because I’m a little iffy on blue cheese myself. Sometimes I love blue cheese, like in this peach and avocado salad, and sometimes it’s too much.
In this dip, it’s perfect. This blue cheese dip recipe is cold, creamy, and savory with an unmistakeable—but not overpowering—blue cheese funk. It’s easy to stir together and tastes even better after a brief rest.
In addition to blue cheese (try a mild one, like gorgonzola), you’ll need just a few basic ingredients to make this dip: sour cream or Greek yogurt, chives or green onion, fresh garlic, salt and pepper. Rarely do I suggest Greek yogurt as a worthy alternative to sour cream, but it really works here and yields a lighter dip. For a different flavor profile altogether, try feta cheese instead of blue.
Serve your dip with Buffalo Cauliflower, or simply with raw vegetables like celery, carrot and bell pepper. Please let me know how you like it in the comments!
Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.
Looking for an easy breakfast or brunch idea? Try this Berry & Yogurt Parfait! Layer Greek yogurt, berries and peanut butter granola in a glass, and looks loads fancier than it actually is. We’ve been making these for years, but here’s our latest favorite spin. It’s like an elevated spin on the MacDonald’s version that tastes more pure and real (and less sugary). Try this Greek yogurt parfait for a fancy brunch, or a quick make-ahead breakfast!
Ingredients in this yogurt parfait
This yogurt parfait is quick and easy to layer up: ideal for simple breakfasts. But it looks so stunning, it’s great for brunches too! Here’s what you’ll need for the ingredients:
Why use frozen strawberries here? Can you use all fresh berries, or all frozen berries? Here’s what to know:
Frozen berries help to make a sauce. Defrosting the frozen berries makes a nice fruity sauce to mix with maple syrup to flavor the berries. Again, it’s got a vibe of that McDonald’s fruit and yogurt parfait.
Frozen are also cheaper. It’s a little cheaper than buying 2 cups of fresh berries.
But you can use all fresh berries or all frozen! Whatever works for you! You can also make a fruit compote with frozen berries: see below.
Greek yogurt vs plain yogurt
Our favorite yogurt to use in general is Greek yogurt, but you can use plain yogurt too! Here are a few notes on making a Greek yogurt parfait:
Greek yogurt is thick and creamy, with a delicious tang. The flavor really is superior to plain yogurt.
Greek yogurt has lots of health benefits: it’s high in protein and can aid in gut health.
Substitute plain yogurt if you like. Then follow the recipe below to add maple syrup and cinnamon to flavor it.
Variations on a yogurt parfait
You can use many different options for the fruit in this yogurt parfait! We love it with berries, but the sky’s the limit here. Here a few ideas for mixing it up:
Use just one berry: all blueberry, blackberry, raspberry or strawberry
The granola in these yogurt parfaits is important. Because it’s such a simple recipe, it’s important to use the best quality granola you can find. If you purchase the granola, find a high quality, artisan-style granola. Or make it homemade! Here’s what to know:
1 cup fresh berries like blueberries, blackberries, raspberries or a mix
⅛ teaspoon cinnamon
Mix the Greek yogurt, 1 tablespoon maple syrup, and the vanilla.
Defrost the strawberries in the microwave, keeping the juice that releases as they thaw (optional if using frozen). Stir together with the fresh berries, 1 teaspoon maple syrup, and 1 pinch cinnamon.
In each glass, layer ½ cup yogurt, a sprinkle berries and granola, ½ cup yogurt, and another sprinkle berries and granola. Serve immediately. Make ahead instructions: You can also store for up to 4 days, but the granola becomes soggy. If you’re making for make ahead breakfasts, layer it without the granola and add it right before serving.
*Defrosting the frozen berries helps to make a juicy sauce for all of the berries. But substitute fresh strawberries if you like!